Harissa Potato Salad
A bold twist on a classic! This easy Harissa Potato Salad with tahini and yoghurt is creamy, spicy, and perfect for BBQs, picnics, or meal prep. Ready in under 30 minutes!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 kg baby or salad potatoes
- 1 large pot of water
- 1 tsp salt
- 1 garlic clove
- 1 spring onion
- 3 tbsp harissa
- 2 tbsp tahini
- 3 tbsp yoghurt
- juice of 1 lemon
- 1 pinch salt (to taste)
- freshly ground black pepper
- 1/2 tbsp EV olive oil
- chilli flakes
- za'atar
- sumac
- crumbled feta
Instructions
- 1
Scrub the potatoes clean, then halve them. Leave them whole if they are really small.
- 2
Bring a pot of water to boil, with 1 tsp salt.
- 3
Carefully tip the potatoes in, and bring back to a simmer. Reduce the heat and cook for 10 - 15 minutes, until a knife can glide through.
- 4
Drain, and tip into a salad bowl.
- 5
Crush or finely chop the garlic.Slice the spring onions finely.
- 6
Make the dressing: In a medium-sized bowl, whisk together the harissa, tahini, yoghurt, lemon juice, garlic, spring onions,olive oil, a pinch of salt and pepper until smooth.
- 7
Pour the finished dressing over the cooked potatoes and gently mix. Be sure to cover all the potatoes with the dressing.Taste and adjust seasning if necessary.
- 8
Finish with some chilli flakes, za'atar, sumac or feta cheese. Or even some herbs if you like.